Fried rice is certainly a comfort food for me. Now, I can’t say for certain that it would not be destroyed by Uncle Roger but I do think that it is okay.
This is my own variation on it. As a kid growing up in rural Newfoundland, like most Canadian kids really, I ate a great deal of Canadian Chinese food. My hometown had a restaurant called Tops Grill, and the next town over had a whole bunch, a few that have been around for decades. The served the classic North American versions of what was likely the derivative of a traditional Chinese meal. Fried rice was a staple.
As an adult, I’ve been lucky enough to travel throughout South East Asia, and there I had local variations, including a lot of fried rice during my many trips through Vietnam. I’ve also been lucky enough to live in some larger Canadian cities where if you look and ask, you can find actual traditional dishes.
This recipe is my take on all these various forms.
Rice, day old or older
1 Onion, small dice
6-8 Mushrooms, diced
1 stalk Celery, small dice
1 Carrot
1 Red Pepper, small dice
1/2cup Green peas, frozen
1-2cloves Garlic, minced
1tsp Ginger, minced
2 Eggs, beaten
2-3 green onions, sliced
As needed Vegetable oil
As needed Sesame oil
To taste Soya Sauce
To taste Salt and Pepper
Procedure:
- Preheat skillet or wok. Using oil as required, sauté vegetables.
- After 8-10 minutes, once vegetables are nearly cooked, add rice and sauté until rice is heated through.
- Make a well in the centre of the pan by pushing rice and vegetables to the side. Add a small amount of oil and cook egg, making sure to chop the cooked egg to small pieces.
- Add soy sauce and mix all ingredients well. Season to taste.
I hope that you enjoy it, and remember, cooking should be fun and create something that you enjoy eating. When you watch my videos, watch what I am doing more than what I am using. The techniques are what are most important.